Hot nest chicken – traditional Sichuan cuisine, tender chicken with ginger, vinegar taste delicious, and appetizer effect yo. Come and have a try!


300g chicken
100g bamboo shoots
1 green onion
1 ginger
Three cloved garlic
3 tsp bean paste
1 / 2 tsp salt
1 tsp Euryale ferox powder
1 / 2 tsp sugar
3 teaspoons vinegar


Step 1
Wash and cut the chicken into small pieces. Blanch the chicken to remove the blood. Remove and drain

Step 2
Dice asparagus, ginger, scallion, garlic and bean paste

Step 3
Thicken (sauce made from flour, vinegar, sugar and water)

Step 4
In a wok, stir fry the watercress first, then pour in the ginger

Step 5
Saute the bean and ginger, stir fry the chicken, add a little salt and garlic

Step 6
Stir fry the chicken for a few minutes, then pour in the green shoots, add the right amount of salt, and then add water to cook the chicken. Pour the sauce when the ingredients are ripe

Step 7
Finally, sprinkle the scallion, start the pot and put it on the plate